A classic Tuscan recipe, this salad is the perfect summer lunch or dinner, when tomatoes are at their peak. Light, refreshing, and genuine, it was once considered poor man’s cooking as it utilizes older bread.
4 medium slices day-old Italian bread, cubed
6 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar
4 medium vine-ripe tomatoes
1 small red onion, chopped
3 tablespoons chopped basil
½ cup black olives, pitted and halved
Sea salt to taste
Ground black pepper to taste
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